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SHEET PAN CHICKEN NACHOS Recipe

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This recipe for SHEET PAN CHICKEN NACHOS is from The Adams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 15 oz. can black beans
1 can sliced black olives
3 c. shredded cheese
1 small Roma tomato
8 medium scallions
1 small jalapeño
1/2 c. salsa
1 lb. rotisserie chicken meat
1 - 16 oz. bag restaurant-style tortilla chips

Sour cream
Guacamole
1 chopped avocado
Directions:
Directions:
Arrange a rack in the middle of the oven, and heat the oven to 425º. Line a rimmed baking sheet with aluminum foil. Prepare the following, keeping them separate: Drain and rinse 1 can black beans. Drain 1 can sliced black olives. Grate 12 oz. sharp cheddar or Monterey Jack cheese. Chop 1 Roma tomato. Thinly slice 8 scallions and 1 small jalapeno. Shred 1 pound cooked chicken into a medium bowl. Add 1/2 cup salsa, and toss to combine. (Could also season the chicken with taco seasoning rather than salsa.) Build the nachos: Arrange about half of a 16-oz. bag of tortilla chips on the baking sheet in an even layer. Top with half of the seasoned chicken and a handful of shredded cheese. Layer the remaining chips on top, followed by the remaining chicken and cheese. Sprinkle with the black beans. Bake the nachos until the cheese is melted and the chips around the edges are beginning to brown, about 8 minutes. Just before serving, garnish with black olives, jalapeno, tomato, avocado and/or guacamole, sour cream and scallions.

We used black beans cooked in the InstaPot rather than canned beans. You could add any other toppings that you might like as well. We've also used ground beef, or shredded beef with a adobo seasoning.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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